First time smokin' on the bar-bee

[Dreizehn]

Nice build.

[WhitePoloCT]

Nice build.

Thanks... just hoping to get my meat looking as good as yours (no ghey)

[Village Idiot™]

Thanks... just hoping to get my meat looking as good as yours (no ghey)

You might attract the guys from the homo thread in OT if you keep talking like that.

[Dreizehn]

Best Ribs I've ever had in my life - I'm serious!!!!!

Cell phone pic:



Marinated these overnight in a homemade Jerk seasoning. And smoked them over hickory and oak.

[.devinc.]

[Matt@EuroJerks]

I giggle every time I see that plate and what it says. Food's not that bad either.

[skaterazn]

Brined



Rubbed


Smoked


Pastrami nom'd

[WhitePoloCT]

First crack at ribs... and I failed

Two hours in...



3 hours for the ribs, 1 hour for the bottom round


Overcooked ribs


The bottom round is frikkin' amazing though!!




Plate

[Dreizehn]

Super Bowl grub, anyone?

I'm making smoked meatballs stuffed with smoked Monterey Jack cheese wrapped in bacon.

And my locally famous smoked wings.

Pics to follow!

[Dreizehn]

Made 110 meatballs stuffed with smoked Monterey Jack cheese wrapped in bacon.





And made 90 wings.


Super Bowl, here we come.

[benjaminobscene]

I'll be over in an hour!

[Matt@EuroJerks]

Made 110 meatballs stuffed with smoked Monterey Jack cheese wrapped in bacon.
And made 90 wings.
Super Bowl, here we come.

I took home both....MMMHMMM. Thanks dude!!

[Dreizehn]

The weather is nice. BBQ time!

[vdubjb]

so jealous!

[Matt@EuroJerks]

[Dreizehn]

Looks about right!

[cwescapexlt4x4]

You are inspiring me to get back into smoking again!

[WhitePoloCT]

What is that on the grill with the ribs?

[smittyATL]

Shoulder and leg down to the tips of the hoof.

[Matt@EuroJerks]

What is that on the grill with the ribs?

Might be a thermometer. It's my buddies picture.

[Dreizehn]

The thermos always get that way when there's smoke. It comes off very easily with some soap and water.

[DanG]

So this was my first smoke ever.

Wanted a 2 door LP smoker, ended up with a masterbuilt electric because nobody had the LP ones in stock . I think this will end up being a bit better for me because it's insulated and should hold the heat better than a propane one in the winter.

Did some back ribs after burning in and seasoning the smoker.

Rubbed them with a mix of dried chipotle powder, salt, pepper and a few other spices I grabbed.

I wasn't sure how they'd turn out or exactly what I was doing or how long to cook them, so I only did 1 of the 2 racks that were in the package.


I used 2 cups of hickory wood chips, 1 to start and 1 45 minutes in, that was it for smoke.

It took just over 4 hours to cook. Temp was set for 225 and fluctuated between 218 and 229, which seemed pretty good to me.

They had an incredible crust to them when they came out of the smoker.


Not much of a smoke ring, but they were loaded with smoke flavor.


Now that I've got this thing, I'm going to be smoking everything I can get in there.

I found an app for ios from Bradley and they had a bunch of recipes that I'm dying to try. One for wings, one for smoked bacon wrapped chicken breasts and one for smoked italian prawns.
I know about ABT's, but is there anything else that's a must try?

[WhitePoloCT]

I know about ABT's, but is there anything else that's a must try?

Beer can chicken! I did it a couple times, but never took any pics... It comes out AMAZING! The moisture from the beer keeps the chicken moist on the inside... There are lots of recipes on the web for it.

What I did was, half a can of beer, cut the top off. Chopped up onions, coriander, some salt and pepper all get put in the beer. I rub the chicken with spices and olive oil, and throw spices in the butt. Put beer can in butt, and smoke at about 250*F till 180*F internal temperature.

[benjaminobscene]

So my coals don't seem to be burning all the way through in my WSM. It's as if they just extinguish themselves midway through what I would anticipate their burn to be. I usually have the vents about 1/2 way open.

Am I not loading enough coals for the big smoker? I usually fill a charcoal starter full, let them all get red hot, dump into the WSM, and then repeat for a total of 2 starters worth.

Could it just be crappy coals? I'm using Kingsford.

[Village Idiot™]

So my coals don't seem to be burning all the way through in my WSM. It's as if they just extinguish themselves midway through what I would anticipate their burn to be. I usually have the vents about 1/2 way open.

Am I not loading enough coals for the big smoker? I usually fill a charcoal starter full, let them all get red hot, dump into the WSM, and then repeat for a total of 2 starters worth.

Could it just be crappy coals? I'm using Kingsford.

I use kingsford and have a larger WSM. I put an entire back into the charcoal ring, light one chimney and dump it on top of the ring. This will last nearly 12 hours and burns all the way through. I try to spead them out a little while on top.

[Dreizehn]

Made some chicken thighs, wings, and jalapenos peppers (for Chipotle).


Straight out of Montreal!


Let's get 'er started!


Thighs and Wings going on!


Thighs and Peppers!


Peppers DONE!

[WhitePoloCT]

This is my third time doing beer can chicken. The "beer" cans are half full of beer, chopped onions, chopped oreganum, salt/pepper. Chickens are rubbed with olive oil and dusted with bbq spice. Went in the smoker at about 120 degrees celcius until the internal temp of the chicken was about 82 degrees celcius. Didn't time it as I have a little digital probe thermometer to monitor the internal temp...

on to the pics!

[ROBKIDWELL]

[IMG][/IMG]

My first time smoking. Brisket was so juicy and tender

[Dreizehn]

Anyone cooking this weekend?

[ROBKIDWELL]

I will be. Some ribs and chicken on my poorman Binkmann. I smoke that brisket for mothers day and it was great.
Any one got some good recipes for the weekend that they want to share?

[benjaminobscene]

Anyone cooking this weekend?

Hoping to. Not sure what to make though..

[Morio]

smoking some thighs this weekend and some poppers!

[ROBKIDWELL]

This will be my first time doing ribs. Does anyone marinate theirs or do you just do dry rubs?

[1.8Tquattro]

I clean/trim mine the night before, coat in rub, wrap and let them sit overnight.


4-5 hours of smoke/spray/sauce later

[Dreizehn]

Thighs and poppers sound awesome!

This will be my first time doing ribs. Does anyone marinate theirs or do you just do dry rubs?

I've always used dry rubs for ribs. Wouldn't do it any other way!!!

Sick. Did you use any salt in your rub? I tend to not let the rub sit on the meat overnight if it contains any salt. Whenever I use salt for pork or beef, I apply it the morning of the smoke.